Alright, got the report from my first trip to the LHBS. For anyone still tuning in, the off flavor he tastes he said is DMS. Certainly not what I was expecting. I brought 5 beers. here's the report:
Sam Smith Winter Welcome clone: too high ferm temp (def. possible), esters, fusel alc. but pretty good. Other than the super sweet aroma and a bit of alc. bite, it is more than drinkable.
Porter: My other one that was pretty good right away. It's gotten worse with time in bottles. He said obvious oxidation. I guess I should have drank them faster
ESB and Belgian Wit (the really bad ones I haven't dumped yet): The diagnosis is DMS. I don't know how or what to do about that. I use an ice bath and a wort chiller. Cool times usually under 20 minutes. I was certain this flavor was chlorophenols from local chlorine treated water. He said absolutely not. That our water around here is good and that flavor was not a water issue. I taste plastic, band-aid spicy crap. Obviously I don't know what DMS tastes like. I recall it described as a cooked vegetable flavor. I definitely have a good rolling boil going, no lid on the pot, and I boil for a min. of 60 min.
My recent Kolsch that exhibited the same off-flavor in the first one I drank... I took two of them up there and the flavor was not present in either one. That one has no flaws he said. I can't explain that one. I know the flavor was in there but the beer was good today. I know the whole thing about patience but the flavor of the ESB and Belgian was in this one. It normally doesn't get better. Gets worse. At this point, I'll take it.
The weird thing though is that this one was the longest to cool because i only used the ice bath. No wort chiller. Maybe wort chiller is a contributor? Doubt it.
He DID NOT taste anything infection related.
Got an IPA kit and some new direction:
I'm doing a partial mash.(suggested on this board as well)
Any extract with be DME. No more LME.
I'm using Wyeast Activator vs. WL, will not have a starter
I'm going to secondary this IPA.
I'll watch hot side oxidation.
Try to cool as quickly as possible. (thought I was)
Strict control of ferm temps.
Top off with local spring water. He was not concerned at all about tap for boil, sparge, or sanitizing. I may campden tab 5 gal anyway.
I did a tally. 9 brews. 5 undrinkable. DMS and high ferm temps the cause? Man that seems like a lot of bad beer from DMS alone. I wish it had been the water. That's easily solved. Wild yeast was another consideration I had. Old/oxidized extract, LME taken from bulk container then shipped cross-country, stressed yeast from shippping. All additional suggestions of bad things going on.
I'm putting a lot of faith in Doug, owner of Just Brew It. Cool guy, just met him today. He runs a store, brews A LOT and seems very knowledgeable. Spent an hour plus with me tasting and teaching. Hoping he's right.
Thoughts on the DMS? any other thoughts or suggestions? For kicks I'll report back after I open my first bottle of mini-mash IPA. I'm expecting the best!